Mozzarella Caprese Tomato Soup



One of my favorite comfort foods is tomato soup. I love it with 2 slices of thickly buttered toast, and a side of cottage cheese sprinkled with freshly cracked black pepper.

However, I happen to be on a lower carb diet (though this is NOT a diet blog, by the way) and I made this version of soup for lunch. It was so good I decided to share it!

You can definitely make your own soup homemade. But, I am truly a fan of Amy’s Chunky Tomato Bisque soup. I eat at least 1 can a week. Plus, it’s convenient, and easy for lunch. I do a lot of homemade food, (I’d say the majority is) but this is great as is.


-1 can of quality tomato soup, bisque optional (or 1 bowl of homemade soup)

Top with:

-Fresh mozzarella, about 1/3 of a large ball. If using pearls, about 10 should do. You don’t want to skimp. A small handful is perfect.

-Fresh basil, 2 large leaves, or as much as you like

-Good balsamic vinegar, it should be thick and syrup-y

-Extra virgin olive oil

-Salt & Pepper

Heat soup until hot, you want it to almost start melting the cheese. Rip the cheese ball into large bite sized pieces and scatter in a circle aroundthe bowl.

Cut a few pieces of fresh basil, or simply tear. Garnish in the center. Drizzle with a little good olive oil and balsamic, and sprinkle with salt and fresh black pepper to taste. Enjoy!

Tweak it:

-Add some croutons on top for a little crunch.

-Serve with a salad and French bread for a heartier meal.

-Want pasta instead of soup? Just add the toppings to your favorite red sauce and noodles. Caprese Penne? Yum.

-Or top a marinara-smothered meatball sub. (My hubby says yes, please) Toast the bread with garlic salt and butter for another layer of flavor.







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